Chicken Cobbler

    50 min

    A creamy mixture of chicken and veg is topped with a savoury scone-like topping. This is a favourite of my family. I double it because I have hungry teenagers!

    530 people made this

    Serves: 5 

    • 75g butter
    • 1 onion, chopped
    • 5 tablespoons plain flour
    • 350ml chicken stock
    • 160ml milk
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 150g frozen garden peas
    • 125g diced carrots
    • 275g cooked, shredded chicken meat
    • For the scone-topping
    • 250g plain flour
    • 2 1/2 teaspoons baking powder
    • 3/4 teaspoon salt
    • 5 tablespoons butter or margarine
    • 180ml milk

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 230 C / Gas 8. Butter a 2 litre baking dish.
    2. In a large saucepan, saute chopped onion in the butter. Stir in flour and cook for 1 minute. Add chicken stock and milk. Heat till boiling, stirring constantly. Cook for 2 minutes. Season with salt and pepper. Add frozen peas and carrots and cooked chicken. Pour into prepared baking dish.
    3. For the scone-topping: In a medium bowl, mix together 250g flour, baking powder and 3/4 teaspoon salt. Rub in butter or margarine until mixture is crumbly. Stir in milk just until dough is moistened, then drop by spoonfuls onto chicken mixture.
    4. Bake in the preheated oven for 12 to 15 minutes, or until scones on top are golden brown, and cooked through. This tends to bubble over so I place a piece of aluminium foil under the pan to catch the drips.

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    Reviews in English (332)


    Went down very well with my rather particular family. Quick and easy to make, looked great too. I had to do 'invisible onions'  -  19 Dec 2011


    Absolutely gorgeous will deffo be making it again and so simple too  -  24 Jan 2013


    Loved it! First time making a dish like this and was very pleased with the results, so easy to make and very, very tasty!  -  23 Nov 2012